Title: Congee--Chinese Lunch or Light Dinner 6 (Ck)
Categories: Soup Chinese Jewish
Yield: 1 Servings

Start with Glutinous Rice Congee (CK) and five minutes before serving, add 1/2 cup sliced dried Chinese mushrooms which have been soaked in boiling water and the stems discarded. Just before serving, add soy sauce to taste, stir in 4 beaten eggs, and season with 1 T of sesame oil. Garnish individual servings of congee with chopped scallions.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

previous

next